Japanese curry with rice (Karē raisu)

1. Cut the beef into 3 cm cubes, the onions into wedges, and the carrots and potatoes into large chunks.

2. Heat the oil in a large pot, brown the beef all over on high heat, then add the onions and cook for 10 minutes until they start to caramelise.

3. Pour in the water, cover and simmer for 40 minutes; then add the carrots and potatoes and simmer for another 15 minutes.

4. Meanwhile, for the roux, melt the butter in a small frying pan, stir in the flour and cook over low heat for 5-6 minutes until nut-brown; add the curry powder and stir for 1 more minute.

5. Loosen the roux with a ladleful of the cooking liquid until smooth, pour it back into the pot, add the finely grated apple and soy sauce, and simmer for 5-10 minutes until thick and glossy.

6. Pile the hot rice on one side of each plate, ladle the curry onto the other side and serve with pickles.

Tip: Japanese curry arrived via the British navy in the 19th century and is now one of the nation's favourite home dishes. Grated apple and a square of dark chocolate are the secret – reheated the next day it tastes even deeper.